Winos & Wood Chips

Whether sharing which wine that one paired with their sumptuous smoked meal, asking questions about wine and what to serve, or posting photos of great feasts that were brined or marinated in vino...» More

Having been gifted some lovely fresh mackerel that I am having a ball with (see fish section for fabulous smoked treasures from this pile), I did plank a few of the smaller ones today and such was beautiful!

Cutting open a husked coconut, taking that juice & "putting the lime in the coconut & mixing it all together" (to be sung) I soaked the mackerel in that briefly, added red Hawaiian sea salt to a cedar soaked plank and grilled that for 30 minutes.

The result was soft and just beautiful! But I adore the SMOKED mackerel better and the smoky SKIN!

The star of the show here today though, was planked elephant garlic and planked tomato! I will do those again and add to a Caprese or to pasta for some edge!

In any event, again a big thank you to our Captain Randy for the wonderful fish, and thank you all for sharing in my lunch!

Paired with a quick pick Pinot Grigio (Calappiano) from our grocery store, yet still dry and well made.